Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/2980
Title: Traditional knowledge of the Himalayan people on production of indigenous meat products
Authors: Rai, Arun K
Palni, Uma
Tamang, Jyoti Prakash
Keywords: Traditional knowledge
Indigenous meat products
Himalayas
Issue Date: Jan-2009
Publisher: CSIR
Series/Report no.: Int. Cl. ⁸: A61K36/00, A01g1/00, A01G17/00
Abstract: Ethnic people of the Himalayan regions of India, Nepal, Bhutan and China (Tibet) prepare various types of indigenous meat products using their traditional knowledge. Some of these ethnic meat products such as sausages and dried or smoked meats are sold in local markets contributing to local economy. There is no literature on traditional processing of indigenous meat products of the Himalayas. The paper is aimed to document the traditional knowledge of the ethnic Himalayan people on preparation of various traditionally processed sausages and meat products such as kargyong, kheuri, satchu, suka ko masu, chilu, chartayshya, gemma and arjia.
Description: 104-109
URI: http://hdl.handle.net/123456789/2980
ISSN: 0972-5938
Appears in Collections:IJTK Vol.08(1) [January 2009]

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